Saturday May 9
When we inflict ourselves on family for the weekend, we try to bring the materials for cooking dinner for everyone along, cook it up ourselves, serve it to said family, and clean up afterwards. Try it - though home is famously the place where, when you have to go there, they have to take you in, this will make them actually glad to.
So we brought down a cooler full of vedge - asparagus, red onions, red peppers, carrots, fennel - and a big ol' tenderloin of pork. Marinated the latter in our own basil oil and herbs, and roasted it at fairly high heat, 400º, adding the various vedge in order of hardness. The pork came out to rest, while the asparagus—JoDee had augmented ours with a bunch the size of a wedding bouquet—and the red peppers, which needed a tray of their own, went in at 500º for about ten minutes.
We served out on the screened porch, with the crowing of cockerels and the occasional scream of a peacock (they have interesting neighbors) as rustic accompaniments. A very nice Ste-Michelle rosé went along for those who like that sort of thing, and we do.
Dessert was peerless - JoDee got some fresh strawberries and raspberries. It doesn't get any better than those sweet things, just in their own juices.
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